If you have been on the hunt for the perfect celebration centerpiece or a comforting homemade treat, this Moist Yellow Cake with Chocolate Frosting Recipe is pure magic on a plate. Imagine tender, buttery yellow cake layers that practically melt in your mouth, paired with a rich, velvety chocolate frosting that’s smooth and just the right balance of sweetness and cocoa. Whether you’re new to cake baking or a seasoned pro, this recipe promises a delightful baking adventure and an irresistibly delicious result that will quickly become a favorite in your dessert repertoire.
Ingredients You’ll Need
Every great cake starts with simple, quality ingredients, and this Moist Yellow Cake with Chocolate Frosting Recipe is no exception. Each component plays its perfect part — from the tangy creaminess of buttermilk that helps keep the cake moist, to the rich butter that enhances flavor and texture, and the pure vanilla extract that adds a fragrant warmth that fills your kitchen.
- Buttermilk (1 1/4 cups): Adds moisture and a slight tang that balances the cake’s sweetness perfectly.
- Large eggs (3) and egg yolks (2): Provide structure and richness, ensuring the cake is tender yet sturdy.
- Vanilla extract (1 tbsp + 2 tsp for frosting): Infuses the cake and frosting with a sweet, aromatic depth.
- All purpose flour (2 1/2 cups): The foundation of the cake, creating that classic yellow cake crumb.
- Sugar (1 1/2 cups): Sweetness that caramelizes beautifully in the oven for color and flavor.
- Baking powder (1 1/4 tsp) and baking soda (1/2 tsp): Leavening agents that ensure a light, fluffy texture.
- Salt (1/2 tsp in cake, 1/4-1/2 tsp in frosting): Enhances flavors and balances the sweetness.
- Unsalted butter (1 cup for cake, 2 1/2 cups for frosting): Adds richness and a creamy texture in both cake and frosting.
- Powdered sugar (9 cups): For a silky smooth chocolate frosting that’s sweet but never grainy.
- Natural unsweetened cocoa powder (1 cup): Key to that deeply chocolatey frosting with a slightly bitter edge.
- Heavy cream (4-5 tbsp): Helps to achieve the perfect smooth, spreadable consistency for frosting.
- Sprinkles (optional): A fun and festive touch for decoration.
How to Make Moist Yellow Cake with Chocolate Frosting Recipe
Step 1: Prepare Your Cake Batter
Start by preheating your oven to 350°F (176°C) and prepping three 8-inch cake pans with parchment and baking spray. Mixing the wet ingredients separately helps create a smooth blend of buttermilk, eggs, egg yolks, and vanilla. Then, combine flour, sugar, baking powder, baking soda, and salt in your mixer bowl. The magic here is adding the butter slowly at low speed until the mixture looks like wet sand—that’s your key for a tender crumb!
Step 2: Incorporate Wet and Dry Ingredients
Add the majority of your wet mixture to the dry ingredients and mix on low until combined. Then crank up the speed to medium-high for about a minute to get a delightfully fluffy batter. Slowly pour in the remaining wet ingredients on low, making sure everything is fully incorporated. Gorgeous, smooth, and ready to bake!
Step 3: Bake the Cake Layers
Divide the batter evenly into your pans, then bake each for 20-25 minutes. Keep an eye out for that perfect golden dome and the classic toothpick test—the toothpick should come out clean or with just a few crumbs. Let them rest for a few minutes, then transfer onto a rack to cool completely before frosting.
Step 4: Whip Up the Chocolate Frosting
Beat the butter until silky smooth, then gradually add half of the powdered sugar. Blend in the cocoa powder and vanilla, followed by heavy cream to get a luscious texture. Incorporate the rest of the powdered sugar and a bit of salt, adding cream as needed until you achieve a creamy, spreadable consistency that’s oh-so dreamy.
Step 5: Assemble Your Cake
Trim those domes off your cooled cakes so you have flat, even layers—this is where your cake’s beauty begins. Spread about one cup of frosting between each layer, stacking them up like a chocolaty tower of joy. Once layered, cover the entire cake with a smooth final coat of frosting, adding decorative swirls or patterns if you like. Finish with some festive sprinkles to add that playful pop!
How to Serve Moist Yellow Cake with Chocolate Frosting Recipe
Garnishes
Sprinkles are a classic fun choice that instantly turn your cake into a party star. For a more sophisticated touch, try fresh berries, edible gold leaf, or a dusting of powdered sugar. Whipped cream dollops can add a lightness to each slice and an inviting texture contrast that guests will adore.
Side Dishes
This cake shines on its own, but pairing it with a scoop of vanilla bean ice cream or a cup of rich espresso can elevate the whole experience. Fresh fruit salad or lightly spiced chai tea also complement the flavors without overwhelming the moist yellow cake and chocolate frosting combo.
Creative Ways to Present
Looking to impress? Serve individual cake slices plated with drizzles of chocolate ganache or caramel sauce. Try cutting the cake into mini layers for elegant mini cupcakes with a swirl of frosting on top. Or create a dessert buffet featuring this Moist Yellow Cake with Chocolate Frosting Recipe alongside assorted small bites for a stunning spread.
Make Ahead and Storage
Storing Leftovers
To keep your cake tasting fresh, store it in an airtight container at room temperature for up to 3-4 days. The buttercream will help seal moisture in, maintaining that signature moistness and chocolatey richness.
Freezing
If you’d like to save some for later, you can freeze individual cake layers or the fully frosted cake. Wrap tightly in plastic wrap plus aluminum foil to prevent freezer burn. When ready, thaw in the refrigerator overnight before serving for best texture.
Reheating
Reheating cake can be a little tricky, so avoid microwave heat that can dry it out. Instead, let slices come to room temperature naturally or warm very gently in a low oven (around 275°F) for 10-15 minutes to revive that fresh-baked softness.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
Yes, buttermilk gives the cake its moist texture and slight tang, so if you substitute regular milk, consider adding a tablespoon of lemon juice or vinegar per cup of milk to mimic buttermilk’s acidity and maintain tenderness.
What makes this Moist Yellow Cake with Chocolate Frosting Recipe different from others?
This recipe’s secret lies in combining buttermilk with two types of eggs and carefully creamed butter, creating a uniquely tender crumb. The chocolate frosting is rich, with natural cocoa powder and just enough cream for a luscious finish, making the whole package irresistibly delicious.
Can I make this cake gluten-free?
To convert to gluten-free, use a high-quality all-purpose gluten-free flour blend that includes xanthan gum. Keep in mind texture might vary slightly, so test bake a small portion first for best results.
Is it necessary to remove the cake domes before frosting?
Yes! Removing the rounded tops creates flat layers which help your cake stack evenly and look polished. Plus, it prevents the cake from leaning and makes frosting application smoother.
How far in advance can I make this cake?
This cake can be baked and frosted up to two days ahead. Store in an airtight container in the refrigerator and bring to room temperature before serving for optimal flavor and texture.
Final Thoughts
Sharing this Moist Yellow Cake with Chocolate Frosting Recipe feels like sharing a little slice of happiness with a dear friend. The way the moist, tender cake meets silky chocolate frosting is simply unforgettable. So go ahead, gather your ingredients, follow these steps, and enjoy every joyful bite—your taste buds will thank you.
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Moist Yellow Cake with Chocolate Frosting Recipe
This Moist Yellow Cake with Chocolate Frosting is a classic and delightful dessert perfect for any celebration or treat. The cake is tender and fluffy, made with buttermilk and rich butter for a moist texture, layered and generously frosted with a smooth, creamy chocolate buttercream. Finished with decorative piped frosting and optional sprinkles, this cake is both visually appealing and delicious.
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
Ingredients
Cake
- 1 1/4 cups (300ml) buttermilk
- 3 large eggs
- 2 large egg yolks
- 1 tbsp vanilla extract
- 2 1/2 cups (325g) all purpose flour
- 1 1/2 cups (310g) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
Chocolate Buttercream Frosting
- 2 1/2 cups (560g) unsalted butter, room temperature
- 9 cups (1035g) powdered sugar
- 1 cup (114g) natural unsweetened cocoa powder
- 2 tsp vanilla extract
- 4–5 tbsp (60-75ml) heavy cream
- 1/4–1/2 tsp salt
- Sprinkles, optional
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (176°C) and line three 8-inch cake pans with parchment paper on the bottom. Grease the sides with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine buttermilk, eggs, egg yolks, and 1 tablespoon of vanilla extract. Separate about 3/4 cup of this mixture into another bowl, leaving approximately 1 1/4 cups in the main bowl and set both aside for use later.
- Combine Dry Ingredients: In a large mixer bowl, sift together flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
- Add Butter: Start the mixer on the lowest speed and add the 1 cup of room temperature butter one tablespoon at a time, allowing each addition to incorporate fully. The mixture will gradually clump and resemble wet sand.
- Incorporate Larger Portion of Egg Mixture: Add the larger reserved egg mixture (about 1 1/4 cups) to the dry ingredients and butter mixture on the lowest speed until just combined, then scrape down the bowl sides.
- Beat Batter: Increase mixer speed to medium-high and beat until the batter is light and fluffy, about 45 seconds to one minute. Scrape down the bowl sides.
- Add Remaining Egg Mixture: Lower the speed to low, and slowly pour the smaller reserved egg mixture into the batter. Mix just until incorporated.
- Final Mixing: Scrape down the bowl sides again, then increase speed and mix for 10-15 seconds until the batter is well combined and smooth.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from oven, allow them to cool in pans for 2-3 minutes, then invert onto cooling racks to cool completely.
- Make the Buttercream: Beat 2 1/2 cups butter in a large bowl until smooth. Gradually add half the powdered sugar and mix until combined.
- Add Cocoa and Vanilla: Mix in the cocoa powder and 2 teaspoons vanilla extract until the frosting is smooth.
- Adjust Consistency: Add 3-4 tablespoons of heavy cream to the frosting and mix well. Then, add the remaining powdered sugar and salt, mixing until smooth. Add additional heavy cream as needed to reach desired consistency.
- Level the Cakes: Using a serrated knife, remove the domed tops of the cakes so all layers are flat for even stacking.
- Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
- Layer and Frost: Add the second cake layer and repeat frosting application. Place the final cake layer on top and frost the entire outside of the cake evenly.
- Decorate the Cake: Optionally, use a decorating comb to add textured patterns to the sides of the cake, pipe shell borders using a piping tip (like Ateco tip 844), and top with sprinkles for a festive finish.
- Storage: Store the cake in an airtight container. Best enjoyed within 3-4 days for optimal freshness.
Notes
- Make sure butter is at room temperature for optimal mixing consistency.
- Use parchment paper and baking spray to prevent sticking and ensure easy removal of the cakes.
- When removing domes from cake layers, use a serrated knife with a gentle sawing motion for an even and clean cut.
- Adjust heavy cream quantity in frosting to achieve perfect spreading consistency.
- Store cake in airtight container and refrigerate if not serving immediately; allow cake to come to room temperature before serving.
- Sprinkles are optional and can be omitted or substituted with other decorations as desired.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
